Bold Blackened Shrimp Cavatappi: 1 Amazing Meal

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Blackened Shrimp Cavatappi has become my absolute go-to for a quick, flavorful dinner that feels restaurant-fancy but is surprisingly simple to whip up. I first tasted something similar at a little spot downtown, and the combination of that smoky, spicy shrimp with the creamy sauce and fun little pasta spirals just blew me away. It was one of those dishes where every bite was a perfect mix of textures and bold flavors. Now, making this easy blackened shrimp cavatappi at home brings back those happy memories, and the aroma filling my kitchen is just incredible. It’s truly a standout dish, and I think you’ll love it too! Let’s get cooking!

Why You’ll Love This Blackened Shrimp Cavatappi

Quick weeknight meal: Ready in under an hour!
Bold flavors: Smoky, spicy blackened shrimp and a rich, creamy sauce.
Kid-friendly pasta shape: Cavatappi noodles are fun to eat.
Impressive presentation: Looks gourmet, tastes amazing.
Versatile: Easily adaptable with different proteins or spice levels.
Easy blackened shrimp cavatappi: Simple steps for a perfect dish.
Deliciously creamy: The sauce is pure comfort in a bowl.
Cajun shrimp pasta cavatappi perfection: A taste of New Orleans at home.

Ingredients for Blackened Shrimp Cavatappi

Gathering these ingredients is the first step to making this amazing blackened shrimp pasta with cavatappi noodles. You’ll find that the simple components come together to create something truly special. The cavatappi noodles are perfect because their ridges hold onto that glorious sauce so well!

8 ounces cavatappi noodles – cooked al dente according to package directions
1 pound large shrimp, raw, deveined, tails removed – pat them dry for better seasoning adherence
2 tablespoons blackened seasoning – this is key for that smoky, spicy flavor
1 tablespoon unsalted butter – for sautéing the shrimp and building the sauce base
1 cup heavy cream – creates a luscious, creamy sauce
2 tablespoons tomato paste – adds depth and a touch of acidity
1/4 cup sour cream – for extra creaminess and a slight tang
1/2 cup grated parmesan cheese – adds a salty, nutty finish
1 can sweet corn, drained – for a pop of sweetness and texture
Green onion, chopped for garnish – adds a fresh, oniony bite

How to Make Blackened Shrimp Cavatappi

Step 1: First, let’s get our pasta ready. Cook 8 ounces cavatappi noodles in a pot of generously salted boiling water until they’re perfectly al dente, usually about 8-9 minutes. Drain them, but save about a cup of that starchy pasta water – it’s liquid gold for our sauce!
Step 2: Now for the star of the show: the shrimp! Pat your 1 pound large shrimp completely dry with paper towels. This is crucial for getting a good sear and ensuring the seasoning sticks. Toss them with the 2 tablespoons blackened seasoning until every single shrimp is coated. You want them to look beautifully seasoned, ready for that Cajun flair.
Step 3: Melt the 1 tablespoon unsalted butter in a large skillet or Dutch oven over medium-high heat. Once it’s shimmering, add the seasoned shrimp in a single layer. Don’t overcrowd the pan; cook them in batches if needed. Sear for about 2-3 minutes per side until they’re pink and have those lovely crispy edges. Remove the shrimp from the skillet and set them aside. This is where the magic starts for our Cajun shrimp pasta cavatappi.

Step 4: Pour the 1 cup heavy cream into the same skillet. Reduce the heat to medium-low and let it simmer gently. As it heats, scrape up any delicious browned bits (fond) from the bottom of the pan with a wooden spoon – that’s where so much flavor is hiding!
Step 5: Stir in the 2 tablespoons tomato paste until it’s fully incorporated. Then, whisk in the 1/4 cup sour cream and the 1/2 cup grated parmesan cheese. Keep stirring until the sauce is smooth, creamy, and slightly thickened. The aroma at this stage is incredible!
Step 6: Add the cooked cavatappi noodles, the perfectly blackened shrimp, and the 1 can sweet corn (drained, of course) into the creamy sauce. Toss everything gently with tongs until the pasta and shrimp are completely coated. If the sauce seems a little too thick, add a splash of that reserved pasta water to loosen it up. This step truly brings our spicy shrimp cavatappi recipe together.
Step 7: Serve the blackened shrimp pasta with cavatappi noodles immediately. Garnish generously with freshly chopped green onions for a pop of color and fresh flavor. Enjoy this incredibly satisfying dish!

Pro Tips for the Best Blackened Shrimp Cavatappi

I’ve made this blackened shrimp cavatappi dish so many times, and these little tricks really elevate it. They ensure you get that perfect balance of spice, creaminess, and tender shrimp every single time.

Don’t rinse your pasta after draining! The starch helps the sauce cling beautifully.
Pat your shrimp extra dry before seasoning; this helps the blackened seasoning adhere better and prevents steaming.
Use good quality blackened seasoning – it makes all the difference in flavor. For more on spice blends, check out this guide to Cajun flavors.
Don’t overcook the shrimp; they cook quickly and will continue cooking in the sauce.

What’s the secret to perfect Blackened Shrimp Cavatappi?

The real secret to a perfect creamy blackened shrimp cavatappi is building layers of flavor. Using the fond left in the pan after searing the shrimp, along with the combination of heavy cream, tomato paste, and sour cream, creates an incredibly rich sauce.

Can I make Blackened Shrimp Cavatappi ahead of time?

While it’s best served fresh, you can prep components ahead. Cook the pasta and blacken the shrimp separately, then store them in the fridge. Reheat them gently in the sauce when ready to serve. It makes for a great quick meal! For other make-ahead ideas, consider this creamy sausage potato chowder.

How do I avoid common mistakes with Blackened Shrimp Cavatappi?

A common pitfall is overcooking the shrimp, which makes them rubbery. Another is not using enough seasoning, leading to bland shrimp. Also, ensure your sauce doesn’t boil rapidly after adding the dairy, as it can curdle. Understanding dairy in cooking can be helpful; learn more about proper ingredient handling.

Best Ways to Serve Blackened Shrimp Cavatappi

This blackened shrimp cavatappi dish is so satisfying on its own, but I love pairing it with a few simple sides that complement its bold flavors. A crisp green salad with a light vinaigrette is always a winner, cutting through the richness of the sauce beautifully. For a bit more substance, some crusty garlic bread is perfect for soaking up any extra creamy sauce left on the plate. You could also serve it alongside roasted asparagus or a simple side of sautéed spinach for a complete meal. These pairings really make the Cajun shrimp pasta cavatappi shine!

Nutrition Facts for Blackened Shrimp Cavatappi

This blackened shrimp pasta is a flavorful and satisfying meal. Here’s a breakdown of the estimated nutritional information per serving, which makes about 4 plates:

Calories: 520
Fat: 28g
Saturated Fat: 15g
Protein: 30g
Carbohydrates: 42g
Fiber: 3g
Sugar: 5g
Sodium: 680mg

Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.

How to Store and Reheat Blackened Shrimp Cavatappi

Leftovers of this delicious blackened shrimp pasta with cavatappi noodles are fantastic, but you need to store them properly to keep them tasting their best. Once the dish has cooled down completely, transfer it into an airtight container. This will help keep it fresh in the refrigerator for about 3 to 4 days. If you won’t get to it within that time, don’t worry! You can freeze portions of this homemade blackened shrimp cavatappi for up to 3 months. Just make sure it’s well-sealed to prevent freezer burn.

When you’re ready to enjoy your stored blackened shrimp pasta bake cavatappi, the reheating method is key to maintaining its creamy texture. For refrigerated portions, gently warm it in a skillet over low heat, adding a splash of milk or cream to help revive the sauce. Microwaving is also an option, but stir frequently to ensure even heating and prevent the sauce from breaking. If reheating from frozen, thaw it overnight in the refrigerator first before using the skillet method. Avoid overheating, as the shrimp can become tough.

Frequently Asked Questions About Blackened Shrimp Cavatappi

What is the best way to season the shrimp for this Blackened Shrimp Cavatappi?

For the best blackened shrimp pasta, I recommend using a good quality pre-made blackened seasoning blend. It contains the perfect mix of paprika, garlic powder, onion powder, cayenne, and other spices for that signature smoky heat. Make sure to pat your shrimp completely dry before tossing them with the seasoning so it adheres well and creates a nice crust when cooked.

Can I make this spicy shrimp cavatappi recipe vegetarian?

Absolutely! To make this a vegetarian delight, simply omit the shrimp and add more vegetables. Sautéed mushrooms, bell peppers, zucchini, or even some hearty chunks of cauliflower would work wonderfully. You can toss them in the blackened seasoning before cooking them in the sauce. It’s a great way to adapt this Cajun shrimp pasta cavatappi into a delicious meatless meal. For other vegetarian options, try this zucchini bread.

How can I adjust the spice level in this Blackened Shrimp Cavatappi dish?

If you love a bit more heat, you can easily amp up the spice in this creamy blackened shrimp cavatappi. Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the shrimp seasoning mix. You can also add red pepper flakes to the sauce itself while it simmers. Conversely, if you prefer it milder, use less blackened seasoning or opt for a blend that’s specifically labeled as mild.

What kind of pasta works best for this Blackened Shrimp Cavatappi?

While cavatappi is my favorite for this blackened shrimp pasta with cavatappi noodles because of its great texture and ability to hold sauce, other short pasta shapes work beautifully too. Penne, rotini, or even shells are excellent choices. The key is a shape that has nooks and crannies to capture all that delicious, creamy blackened sauce.

Variations of Blackened Shrimp Cavatappi You Can Try

This blackened shrimp cavatappi dish is so versatile, and I love experimenting with different twists. It’s amazing how a few simple changes can create a whole new flavor profile while still keeping that essential smoky, spicy goodness.

Chicken or Sausage: For a heartier meal, swap the shrimp for diced chicken breast or sliced andouille sausage. Season them with the blackened spice blend and pan-sear until cooked through before adding them to the sauce. This makes for a fantastic Cajun shrimp pasta cavatappi alternative.
Vegetarian Version: If you’re looking for a meatless option, try this spicy shrimp cavatappi recipe with hearty vegetables. Sautéed bell peppers, onions, zucchini, and mushrooms tossed in the blackened seasoning are delicious additions.
Spicy Blackened Shrimp Cavatappi Bake: For a comforting twist, transfer the finished pasta to a baking dish, top with extra breadcrumbs or cheese, and bake at 375°F (190°C) for 15-20 minutes until bubbly. It’s a wonderful way to enjoy a blackened shrimp pasta bake cavatappi.
Lemon Garlic Butter Shrimp Cavatappi: If you prefer a milder flavor, skip the blackened seasoning and sauté the shrimp in garlic butter with a squeeze of lemon juice. You’ll still get a delicious shrimp and cavatappi pasta dish, just with a brighter flavor profile.